Easy to make, this cake is light, moist and delicious! Generously topped with a gooey caramel glaze studded with nuts and seeds for an elegant, tempting presentation. Who can resist?!!
- 3/4 cup finely chopped pecans
- 1 1/2 cups peeled and diced Granny Smith apples
- 2 tablespoons butter, melted
- 1/2 cup firmly packed light brown sugar
- 3 tablespoons all-purpose flour
- 2 cups granulated sugar
- 1 cup butter, softened
- 4 large eggs
- 1 (15-oz.) can pumpkin
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- Pecan halves, macadamia nuts & pumpkin seeds for garnish
- 4 tablespoons butter, cut into chunks
- 1/2 cup packed light brown sugar
- 1/3 cup heavy cream
- 1/4 teaspoon kosher salt
- 3/4 to 1 cup sifted confectioners’ sugar
1. Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes. Reduce oven temperature to 325°F.
2. Toss diced apples in 2 tablespoons melted butter to coat in a medium bowl; add brown sugar, 3 tablespoons flour and toasted pecans, and toss until well blended.
3. With an electric mixer, cream together granulated sugar and 1 cup butter at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.
4. Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.
5. Bake at 325°F for 1 hour and 10 minutes to 1 hour and 20 minutes or until a pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 2 hours).
To make the glaze:
1. In a medium saucepan, over medium heat, add the brown sugar, cream and salt. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then remove from heat.
2. After 3 minutes, gradually whisk in the powdered sugar, a little at a time until you have reached a thick but still pourable consistency. If the mixture seems too thick, just add a little more cream to thin it out a little. Immediately pour the glaze over the cake. After a few minutes add pecan halves, pistachio nuts and pumpkin seeds. Let the glaze set completely before serving the cake.
Adapted from Southern Living Magazine recipe.